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All Journal Jurnal Pariwisata Indonesia
Angela Devi Widayanti1
Universitas Stikubank (UNISBANK) Semarang
Arts Humanities Economics, Econometrics & Finance Education Other

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PENGARUH PENGGUNAAN SARI BUAH STRAWBERRY TERHADAP PENAMPILAN, TEKSTUR, AROMA, WARNA DAN RASA SEBAGAI PENGGANTI AIR MINERAL DALAM PEMBUATAN CHURROS Artin Bayu Mukti; Angela Devi Widayanti1; Ndaru Prasastono
Jurnal Pariwisata Indonesia Vol 17 No 1 (2021): Jurnal Pariwisata Indonesia
Publisher : Sekolah Tinggi Pariwisata Sahid Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (555.508 KB) | DOI: 10.53691/jpi.v17i1.137

Abstract

Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros.
Co-Authors Artin Bayu Mukti Ndaru Prasastono